Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a classic comfort food.
Traditional, chicken soup is prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern cities fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.
Several terms are sometimes confused when referring to chicken soup or chicken soups. The following is an attempt to clarify the terminology:
Chicken stock is a liquid in which chicken bones and vegetables have been boiled for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes are often used instead of chicken stock prepared from scratch.
Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
Chicken bouillon or bouillon de poulet is the French term for chicken broth.
Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.
While any soup in which chicken has been boiled or with a chicken stock base is, strictly speaking, a chicken soup, chicken soup, unless qualified, implies that the soup is served as a thin broth, possibly with pieces of meat, vegetables, noodles, or dumplings.
Saturday, March 7, 2009
According to food historians chicken soup was prescribed as a cure for the common cold in ancient Egypt.
According to food historians chicken soup was prescribed as a cure for the common cold in ancient Egypt. The 10th century Persian physician Avicenna referred to the curative powers of chicken soup in his writings. In the 12th-century the Jewish physician and sage Maimonides wrote that chicken soup “has virtue in rectifying corrupted humours," and recommended it as nutrition for convalescents; Maimonides also particularly recommended chicken soup for people suffering from hemorrhoids and the early stages of leprosy. .
Modern research conducted by Dr. Stephen Rennard, professor of pulmonary and critical care medicine, and his colleagues at the University of Nebraska Medical Center in Omaha suggests that there might be some scientific basis for the belief in the curative powers of chicken soup. They found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. Their research was published in 2000 in the scientific journal Chest. This was not, however, an in vivo clinical trial, and did not demonstrate that chicken soup was the best foodstuff for this purpose.
Because it is simple to prepare, relatively cheap, nutritious, and easily digested, chicken soup is a good food for winter convalescents. Sipping warm soup can also clear the sinuses because of the steam ventilating into the nasal passages, serving as a natural decongestant, which also relieves cold and flu symptoms. Additionally, cold and flu viruses can only survive within a narrow temperature range, and sipping hot liquids can raise the ambient temperature in the nose and throat above this threshold. Last, but not least, chicken soup can be beneficial due to the placebo effect of comfort foods.
Modern research conducted by Dr. Stephen Rennard, professor of pulmonary and critical care medicine, and his colleagues at the University of Nebraska Medical Center in Omaha suggests that there might be some scientific basis for the belief in the curative powers of chicken soup. They found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. Their research was published in 2000 in the scientific journal Chest. This was not, however, an in vivo clinical trial, and did not demonstrate that chicken soup was the best foodstuff for this purpose.
Because it is simple to prepare, relatively cheap, nutritious, and easily digested, chicken soup is a good food for winter convalescents. Sipping warm soup can also clear the sinuses because of the steam ventilating into the nasal passages, serving as a natural decongestant, which also relieves cold and flu symptoms. Additionally, cold and flu viruses can only survive within a narrow temperature range, and sipping hot liquids can raise the ambient temperature in the nose and throat above this threshold. Last, but not least, chicken soup can be beneficial due to the placebo effect of comfort foods.
Friday, January 16, 2009
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Online ShopsThe Food Marketing Mix and the Four Ps of Marketing
The four components of food marketing are often called the “four Ps” of the marketing mix because they relate to product, price, promotion, and place. One reason food manufacturers receive the largest percentage of the retail food dollar is that they provide the most differentiating, value-added service. The money that manufacturers invest in developing, pricing, promotion, and placing their products helps differentiate a food product on the basis of both quality and brand-name recognition.
Product
In deciding what type of new food products a consumer would most prefer, a manufacturer can either try to develop a new food product or try to modify or extend an existing food. For example, a sweet, flavored yogurt drink would be a new product, but milk in a new flavor (such as chocolate strawberry) would be an extension of an existing product. There are three steps to both developing and extending: generate ideas, screen ideas for feasibility, and test ideas for appeal. Only after these steps will a food product make it to national market. Of one hundred new food product ideas that are considered, only six make it to a supermarket shelf.
Price
In profitably pricing the food, the manufacturer must keep in mind that the retailer takes approximately 50 percent of the price of a product. A frozen food sold in a retail store for $4.50 generates an income of $2.25 for the manufacturer. This money has to pay for the cost of producing, packaging, shipping, storing, and selling the product.
Promotion
Promoting a food to consumers is done out of store, in store, and on package. Advertisements on television and in magazines are attempts to persuade consumers to think favorably about a product, so that they go to the store to purchase the product. In addition to advertising, promotions can also include Sunday newspaper ads that offer coupons such as cents-off and buy-one-get-one-free offers.
Place
Place refers to the distribution and warehousing efforts necessary to move a food from the manufacturer to a location where a consumer can buy it. It can also relate to the place within a store that it is located in a place like Sobeys, IGA, Safeway, Walmart and many other gargantuious corporations that have yogurt in stock.
The food marketing system in the United States is an amazingly flexible one. Consumer focus helps marketers anticipate the demands of consumers, and production focus helps them respond to changes in the market. The result is a system that meets the ever-changing demands of consumers.
Markets Now
Shop Links
Easy Shopping
World Travel
Jobs and Friendship Dating
Online ShopsThe Food Marketing Mix and the Four Ps of Marketing
The four components of food marketing are often called the “four Ps” of the marketing mix because they relate to product, price, promotion, and place. One reason food manufacturers receive the largest percentage of the retail food dollar is that they provide the most differentiating, value-added service. The money that manufacturers invest in developing, pricing, promotion, and placing their products helps differentiate a food product on the basis of both quality and brand-name recognition.
Product
In deciding what type of new food products a consumer would most prefer, a manufacturer can either try to develop a new food product or try to modify or extend an existing food. For example, a sweet, flavored yogurt drink would be a new product, but milk in a new flavor (such as chocolate strawberry) would be an extension of an existing product. There are three steps to both developing and extending: generate ideas, screen ideas for feasibility, and test ideas for appeal. Only after these steps will a food product make it to national market. Of one hundred new food product ideas that are considered, only six make it to a supermarket shelf.
Price
In profitably pricing the food, the manufacturer must keep in mind that the retailer takes approximately 50 percent of the price of a product. A frozen food sold in a retail store for $4.50 generates an income of $2.25 for the manufacturer. This money has to pay for the cost of producing, packaging, shipping, storing, and selling the product.
Promotion
Promoting a food to consumers is done out of store, in store, and on package. Advertisements on television and in magazines are attempts to persuade consumers to think favorably about a product, so that they go to the store to purchase the product. In addition to advertising, promotions can also include Sunday newspaper ads that offer coupons such as cents-off and buy-one-get-one-free offers.
Place
Place refers to the distribution and warehousing efforts necessary to move a food from the manufacturer to a location where a consumer can buy it. It can also relate to the place within a store that it is located in a place like Sobeys, IGA, Safeway, Walmart and many other gargantuious corporations that have yogurt in stock.
The food marketing system in the United States is an amazingly flexible one. Consumer focus helps marketers anticipate the demands of consumers, and production focus helps them respond to changes in the market. The result is a system that meets the ever-changing demands of consumers.
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